Spanish White Bean, Chicken and Sausage Skillet
This quick and easy one-pot meal is comfort food at its finest – healthy, hearty, so delicious! Such great flavors and textures! If you or anyone in your family likes low-carb and/or Gluten-free meals, this one is for you!
I adapted it slightly from Sylvia Fountaine’s Feasting at Home, a beautiful and inspirational food website which includes so many easy-to-prepare dishes, many of which are adaptable to vegetarian and/or vegan meals, and “seasonal, plant-inspired dishes”. My changes included substituting cubed chicken breast for shrimp, and increasing the fish sauce and cider vinegar, both from 1 t to 1 1/2 t.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Low-carb, gluten-free
- Method: Stove-top
Ingredients
- 3/4 lb. Chicken Breast, cut into 3/4” cubes
- 12-oz. Andouille Sausage, sliced (I used Trader Joe’s Chicken Andouille)
- 2 T Olive Oil
- 1 small, yellow onion, diced
- 4 cloves garlic, chopped
- 1 Red, Orange, or Yellow Bell Pepper, sliced into 3/4” squares or strips
- 2 large, fresh Tomatoes, diced, retaining the juices
- 1 15-0z. Can White beans, drained and rinsed
- 1/2 c Water
- 1 1/2 t Fish Sauce
- 1 1/2 t Cider Vinegar
- 1/2 t Smoked Paprika
- 1 t Cumin
- 1/2 t Salt
- 1/4 C Parsley or Cilantro, chopped
Instructions
Sauté the Proteins
- In a deep skillet or cast-iron pan, heat 1 T olive oil over Medium-High heat. Sauté the chicken until cooked through. Remove from pan. Add second Tablespoon Olive oil and brown the andouille slices on both sides until done. Remove from the pan.
Sauté the Vegetables
- Cook the onions in the same pan – you may need to add a bit more oil – until they become slightly tender, about 3-4 minutes.
- Turn the heat down to Medium, add the garlic and bell pepper pieces, continuing to saute until tender, about 2-3 more minutes.
- Add the tomatoes and their juices, cooking 3 minutes.
- Add the beans, water, fish sauce, vinegar, paprika, cumin and salt.
- Continue to cook until enough liquid evaporates (to your liking) and the sauce begins to thicken just a bit. Add the cooked chicken and andouille back to the pan. Stir.
- Garnish with the parsley or cilantro.
Notes
If you would like the dish to be more stew-like, you could add 1 heaping T Cornstarch, stirred into a little water at the end of the cook time.
Nutrition
- Calories: 420
Find it online: https://hummingbirdthyme.com/white-bean-chicken-sausage-skillet/
